WASHINGTON, March 16, 2017 — Why are so many supermarket tomatoes tasteless and rock hard? In the 1990s, breeders developed a tomato that produces less of the hormone ethylene, so they stay hardened for shipping and then ripen in store. That delayed ripening combined with other breeding moves have made tomatoes bigger, redder and great for shipping, but also less satisfying in salad. This video shows how scientists are learning how tomatoes mature so that soon you may see and taste totally terrific tomatoes at the supermarket. Watch the latest Speaking of Chemistry video here https://youtu.be/ZKKvsQNozX8.
Speaking of Chemistry is a production of Chemical & Engineering News, a weekly newsmagazine of the American Chemical Society. It’s the series that keeps you up to date with the important and fascinating chemistry shaping the world around you. Subscribe to the series at http://bit.ly/ACSReactions, and follow us on Twitter @CENMag.
The American Chemical Society is a nonprofit organization chartered by the U.S. Congress. With nearly 157,000 members, ACS is the world’s largest scientific society and a global leader in providing access to chemistry-related research through its multiple databases, peer-reviewed journals and scientific conferences. The American Chemical Society does not conduct research, but publishes and publicizes peer-reviewed scientific studies. Its main offices are in Washington, D.C., and Columbus, Ohio.